Wrap Pad Thai
Wrap Pad Thai is an incredible combination of ingredients: iceberg lettuce, rice noodles, and tofu, all cooked in a wonderful sauce, along with carrots, toasted peanuts, and fresh coriander.
I absolutely love wraps of all kinds, and today I felt inspired to create something inspired by Thai cuisine. I assure you that this explosion of flavors will definitely please your taste buds!
Servings: 4
Preparation time: 25 minutes
Cooking time: 20 minutes
Ingredients:
4 tortilla wraps
1 iceberg lettuce
60g rice noodles
300g tofu
2 carrots
50g peanuts
Fresh coriander
Oil
Sauce ingredients:
30ml soy sauce
2 tablespoons lemon juice
1 and a half tablespoons brown sugar
Half a teaspoon of finely chopped garlic
Method:
In a large bowl, mix all the ingredients for the sauce and set it aside.
Start by cooking the rice noodles according to the instructions on the package, then cool them down and add them to the bowl with the sauce.
Cut the tofu into thin strips and fry them in a pan with a little oil until they turn golden brown. Then, you can add them to the bowl with the noodles and sauce, mix well, and let them absorb the flavors of the sauce.
Slice the carrots into thin strips and cut the iceberg lettuce into small pieces or strips.
In a pan with a little oil, toast the peanuts for about 3 minutes, being careful as they can easily burn.
On a clean surface, place a tortilla wrap, add some lettuce, the noodle and tofu mixture, carrots, toasted peanuts, and fresh coriander.
Wrap it up, cut it in half, and it's ready to be served.
Enjoy!
